OBERLIN — Culinary students at Lorain County Joint Vocational School, 15181 state Route 58 in Oberlin, have come up with a spicy recipe to jazz up fish dishes.
They shared their recipe which they have titled Seafood Diablo, preparing it under the tutelage of their culinary instructor, Tim Michitsch, who was named Ohio Association for Career and Technical Education Teacher of the Year for 2014.
The trio of student chefs are Kenna Craighead, Megan Hicks and Amber Harris, all seniors.
Craighead, 18, of Elyria, is the daughter of Blechie and Kennay Craighead. Megan Hicks, 17, of Amherst, is the daughter of Doug and Nora Hicks. Amber Harris, 18, of Wellington, is the daughter of Heather Yates and Ted Harris.
“It was a spinoff of the Shrimp Diablo recipe,” Harris said. “We used salmon, shrimp and lobster and added spinach as well, to brighten it up. It adds to the brightness and flavor. I helped with the prep work and got the spices and helped with the sauteeing.”
Hicks also helped.
“I cooked the pasta and sauteed the onions and peppers,” she said. The entire prep time was only 25 minutes.
“We decided to use salmon, shrimp and lobster and to serve spicy pasta with it,” Craighead said.
Hicks said her career goal is become a dental hygienist. She will use her culinary knowledge to help forward that career.
“I plan to work in a restaurant to help pay for (college),” she said.
After graduation, Craighead said she plans to attend Lorain County Community College and then Cleveland State University where she plans to major in psychology and culinary arts.
“I plan on attending Lorain County Community College to get a degree in zoology,” Harris said. “I always planned on it. If I don’t pursue it, at least I’ll know how to cook.”
Seafood Diablo
Yield: 4-6 servings
1 pound fresh fettuccine or Linguine
4 oz. Olive oil
3 oz. Butter
1 ea. Onion, diced
3 cloves garlic, minced
1 Red pepper, sliced
1 Yellow pepper, sliced
1 ea. Habanero pepper, diced (to taste)
2 Tomatoes (skins and seeds removed), chopped
1 cup Kalamata olives
5 oz. Spinach
Red pepper flakes, to taste
1 tsp. Ground cumin
2 T. Chives, chopped
2 T. Parsley, chopped
2 T. Basil, chopped
12 ea. Shrimp, deveined and cubed
3 ea. Lobster tails, cooked (removed from shell and cubed)
4-6, 4 oz. Salmon fillets
Salt and pepper, to taste
6 oz. Ricotta cheese, for garnish